If you love a classic, savory quiche but want to keep things hassle-free, try using your slow cooker instead! This version brings together tangy sun-dried tomatoes, fresh spinach, and a heavenly custard for a treat that’s both elegant and foolproof.
Ingredients
- 6 large eggs
- 1 cup milk (whole or your favorite non-dairy alternative)
- 1 cup shredded cheese (cheddar, Swiss, or a blend)
- 1 cup chopped fresh spinach
- ¼ cup chopped sun-dried tomatoes (oil-packed, drained)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Optional: pinch of dried basil or oregano for extra flavor
Instructions
To begin, coat the inside of your slow cooker with cooking spray or butter—this helps our quiche release easily later. In a medium bowl, whisk together the eggs, milk, salt, pepper, and any herbs you’d like to add. Stir in the shredded cheese, spinach, and sun-dried tomatoes until everything is well-distributed.
Carefully pour the egg mixture into the slow cooker. Cover it and cook on low heat for about 2½ to 3 hours. The quiche is done when it’s puffed and a knife inserted into the center comes out clean. Resist the urge to lift the lid too often, as the extra moisture and heat loss can affect your cooking time.
Once fully cooked, switch off or unplug the slow cooker and let the quiche rest for a few minutes. This helps it set before you slice. Then, gently run a spatula around the edges and slice into wedges or spoon out portions straight from the crock—it’s that easy!
Whether you’re hosting a brunch or meal-prepping a satisfying breakfast for the week, this slow cooker quiche delivers big flavor with minimal effort. It’s great for vegetarians and can be adjusted for dairy-free diets by swapping in plant-based milk and cheese. Feel free to switch up the veggies—think mushrooms, sautéed onions, or chopped bell peppers—and experiment with different cheeses. However you choose to make it, this slow cooker quiche is a comforting, crowd-friendly dish that simplifies your kitchen routine without compromising on taste.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
